Tuesday, March 31, 2009

Allie's Butter Lettuce Salad

2 cups cranberries/blueberries halved
1 tablespoon fresh lemon juice
2 teaspoons sugar
5 tablespoons olive oil
4 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
3 heads butter head lettuce of your choice
3/4 cup dried cherries
1/2 cup crumbled Roquefort cheese

1. Make the vinaigrette: Place the cranberries & blueberries, 1/4 cup water, lemon juice, and sugar in a saucepan over medium-high heat, stir to combine, and cook until berries soften - about 10 minutes. Run the berries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the saucepan. Cook over low heat until reduced to 1/3 cup - about 20 minutes. Cool completely. Whisk the reduced cherry liquid, olive oil, vinegar, salt, and pepper together in a small bowl and set aside.
2. Assemble the salad: Toss the lettuce, dried cherries, and Roquefort cheese together in a large bowl. Drizzle with dressing and serve immediately.

Chicken and Asparagus Stir Fry

So I went looking for a new asparagus stir fry recipe to try out on Friday while Jon works late and I found this one HERE. I'll let you know how it turns out.

Someone else's yummy recipe...click link above for actually author please.

About 1 lb boneless chicken breast, sliced thinly against grain
About 10 asparagus stalks, sliced on a bias, with the tough ends snapped off where it naturally breaks
About half an onion, sliced, or 1-2 scallions, sliced on a bias
1-2 tbspn rice cooking wine (optional)
2 cloves garlic, minced
Soy sauce
Corn starch
Salt and pepper

Marinate sliced chicken with about 1 tablespoon of soy sauce, 1 tablespoon corn starch, salt, and 1 clove of minced garlic for 20-30 minutes. Heat a wok or large pan with oil and stir fry until slightly browned. Add a tablespoon or so of rice wine if using while cooking. Remove from pan. Heat more oil and the rest of the garlic. Stir fry asparagus and onions until just tender, adding salt and a little pepper to taste. Return the chicken to pan. Taste for seasoning, adding more soy sauce if necessary. (If using scallion instead of onion I would add them here.) Mix about one tablespoon with 1/2 cup cold water with a splash of soy sauce, and optional teaspoon of sugar. Make sure your stir-fry is hot and slowly pour cornstarch mixture into the pan, stirring. Stir until the sauce is thickened and bubbly, and serve dish over steamed rice

Tuesday, March 24, 2009

Margarita Chicken

1 lb. skinless chicken breasts

1/2 c. lime juice (fresh)

1/3 c. golden tequila

1/4 c. olive oil

2 tbsp. Cointreau

2 garlic cloves, minced

Fresh ground pepper

In large bowl combine liquids and garlic. Add chicken breasts and cover. marinate for up to 2 hours at room temperature or overnight in the refrigerator. Grill chicken breasts over hot coals and serve with rice or in tortillas with cheese, salsa and sour cream. (Or slice and place over Cilantro Pesto and Angel Hair Pasta-- see previous recipe)

Cilantro Pesto

1 bunch cilantro
3 cloves garlic
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. pine nuts (or walnuts)

Wash cilantro, dry. Mix ingredients in food processor until smooth. Chill and serve with fish or pasta as sauce or as a vegetable dip.